Three Chile Mole Fondue
By: McCormick Kitchens
Made With:
Three types of chilies - guajillo, chilies de arbol and chipotle - give this Mexican inspired dessert sauce a smoky kick. Bittersweet and semi-sweet chocolate, nutty peanut butter and warm cinnamon make this an intense, luscious complement to sweet churros, fresh fruit or assorted cookies.
Three types of chilies - guajillo, chilies de arbol and chipotle - give this Mexican inspired dessert sauce a smoky kick. Bittersweet and semi-sweet chocolate, nutty peanut butter and warm cinnamon make this an intense, luscious complement to sweet churros, fresh fruit or assorted cookies.
Key products
Instructions
- Heat medium saucepan on medium-high heat 2 minutes. Add chilies; toast 30 seconds per side or until they begin to blister and change color slightly. Let saucepan cool slightly. Add 2 cups water to cover chilies. Bring to boil. Reduce heat to low; simmer 30 minutes until chilies soften.
- Remove chilies with kitchen tongs to blender container. Add 1/2 cup chile soaking liquid; cover. Blend on high speed until smooth. Discard remaining soaking liquid in saucepan.
- Strain chile puree through large mesh strainer into saucepan. Stir in cream and corn syrup. Bring just to boil on medium heat, stirring occasionally. Remove from heat. Add remaining ingredients; stir until chocolate is melted and mixture is smooth. Garnish with toasted sesame seed.
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